What is the new special add-on menu at HOTEL Jogakura featuring?

The new special add-on menu at HOTEL Jogakura features Aomori's proud rare brand wagyu, "Kuraishi Beef," prepared as an impressive steak with ultimate cooking.

Who is supervising the culinary development for this new menu at HOTEL Jogakura?

The culinary development for this new menu is supervised by Chef Shiozawa of Kyoto's "CAINOYA," a one-Michelin-starred restaurant.

What is the unique cooking method used for the Kuraishi Beef steak at HOTEL Jogakura?

The unique cooking method involves using the vacuum impregnation cooking device "VeedPro CAINOYA Model" to infuse the essence of roasted sinews and fat, simmered in double-strength kombu dashi, back into the meat cells.

What is the name of the special Kuraishi Beef steak prepared using the VeedPro CAINOYA Model?

The special Kuraishi Beef steak prepared using the VeedPro CAINOYA Model is called the "Kombu-jime Steak."

Does the special add-on menu include a sirloin steak, and if so, how is it prepared?

Yes, the special add-on menu includes a sirloin steak, which is a straightforward steak that does not use the VeedPro cooking method.

AI News NQ Analysis

【Aomori HOTEL Jogakura】A New Chapter of Gastronomy Unfolds with Aomori's Proud Kuraishi Beef: Introducing a Special Add-on Menu for "Another Plate of Emotion"

NQ Score 86/100

N1 Content Completeness 90

AI Summary (NQ-processed)

HOTEL Jogakura, celebrating its 37th anniversary, has launched a special add-on menu featuring Aomori's rare Kuraishi Beef, supervised by Chef Shiozawa of Kyoto's Michelin-starred "CAINOYA." Utilizing the latest "VeedPro CAINOYA Model" cooking equipment, they offer an "Kombu-jime Steak" with ultimate cooking and kombu dashi impregnation, creating a new gourmet experience.

AI Analysis

Frequently Asked Questions

Q: What is the new special add-on menu at HOTEL Jogakura featuring?: A: The new special add-on menu at HOTEL Jogakura features Aomori's proud rare brand wagyu, "Kuraishi Beef," prepared as an impressive steak with ultimate cooking.
Q: Who is supervising the culinary development for this new menu at HOTEL Jogakura?: A: The culinary development for this new menu is supervised by Chef Shiozawa of Kyoto's "CAINOYA," a one-Michelin-starred restaurant.
Q: What is the unique cooking method used for the Kuraishi Beef steak at HOTEL Jogakura?: A: The unique cooking method involves using the vacuum impregnation cooking device "VeedPro CAINOYA Model" to infuse the essence of roasted sinews and fat, simmered in double-strength kombu dashi, back into the meat cells.
Q: What is the name of the special Kuraishi Beef steak prepared using the VeedPro CAINOYA Model?: A: The special Kuraishi Beef steak prepared using the VeedPro CAINOYA Model is called the "Kombu-jime Steak."
Q: Does the special add-on menu include a sirloin steak, and if so, how is it prepared?: A: Yes, the special add-on menu includes a sirloin steak, which is a straightforward steak that does not use the VeedPro cooking method.